So how did I make these delicious Pumpkin and Chocolate Cinnamon Rolls?

Add your salt and yeast to your flour (dont let the salt and yeast touch as this can limit the yeast from activating), add the melted butter and milk mixture and one egg then pumpkin puree. Mix all with the paddle attachment, when all the ingredients are combined, swop to the dough hook attachment and knead for 5 minutes until the dough is elastic. Oil a bowl with olive oil to ensure the dough does not stick to it later. Cover with cling wrap and leave in a dry and warm place, like your microwave, for one hour to proof.

Flour your surface once your dough has proofed and remove it from the bowl. Knead a little more and form a french baguette shape, now continue with a rolling pin until you have rolled out the form you need (a rectangle shape). Brush with melted butter, dust with sugar and cinnamon and lastly the chopped chocolate. Cut in 1.5cm disks and put on a baking tray (cut side up) with 1 cm inbetween, cover with cling wrap and allow to proof for a further 30 minutes.

When proofed (you want them double in size) you can bake in a 200ºC / 390 ºF pre-heated oven for 20 - 25 minutes (you can cover them with foil at the 15 minute mark to ensure they don´t get too brown at the top.

If you want, you can make a simple chocolate glaze made of sweetened condensed milk, milk and pure cocoa powder to pour over the top when the cinnamon rolls are still warm from the oven. This step is not necessary but does add to the chocolate flavor.

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